Raw Food Recipe: Zucchini Carrot Flat Bread
The flat breads that I make in the dehydrator have become a staple of my raw food diet. They are easy to make, and can store for weeks. Nutritionally, they dramatically outshine any type of “baked” bread or cracker. They are so convenient they could be considered “fast” raw food. There is a little preparation that goes into making the breads but once you get into the rhythm of making them, you will be surprised at how easy it is to incorporate flat breads into your diet.
Flat breads can be savory or sweet. Look at the ingredients and you will be amazed at both how simple and healthy they are. This bread, like the Cinnamon Pomegranate Flat Bread, started out with sprouted wheat berries as it’s base. Sprouting grains brings out the highest nutritional value that they possess. Grains will take two to four days to sprout so plan accordingly. I normally have some type of sprouted seeds or grains “cooking” all the time. I love to just stack this with veggies and a little raw hummus for a quick meal.
Zucchini Carrot Bread
- 3 cups sprouted wheat berries
- 1 cup flax seeds, ground
- 3 small zucchinis
- 3 carrots
- 1 shallot
- Place carrots in food processor and process to small dice and set aside.
- Place wheat berries in food processor. Process until berries start to mash.
- Add flax seeds and zucchini (cut into chunks). Process until zucchini becomes incorporated.
- Add carrots and shallot (cut into small chunks). Process the whole mixture until everything is incorporated and very finely diced.
- Spread on dehydrator sheet. (Use the teflex sheet over the mesh screen). Mixture should be at least 1/4 inch thick, a little thicker if you like your bread thicker. An offset spatula works well for this as the dough can be quite sticky.
- Place in dehydrator for at least 6 hours at 118 degrees. When the top is quite dry, flip the bread and cut into pieces. Place the pieces on the screen and dehydrate until almost dry. I like to leave a little moisture in this so that it isn’t super hard. Store in refrigerator for 2 weeks.
mike wrote on July 28, 2010
Great, thx
Theresa wrote on July 23, 2010
I just made this recipe using hard winter wheat sprouts.
Wow! Delicious bread. I will be sure to have this recipe in my dehydrator often.
Thank you very much for sharing.
Mary Ann wrote on March 26, 2010
this bread looks amazing … this will be my first raw bread. Yum !
The big question:
Are you sprouting soft spring wheat or hard winter wheat?
… or does it matter. Hard winter wheat is easy to find here … soft wheat will be a challenge.
Susan wrote on March 27, 2010
I believe either will work…I will check.
Andri Abercrombie wrote on January 22, 2010
Say, can you use flax seeds or some other type of grain to make this? I am allergic to gluten as well as most nuts and while this bread looks delicious, I can’t eat the wheat in it.
Thanks Susan!
Andri
Susan wrote on January 22, 2010
You can try…I would soak them first.
Theresa Brinkley wrote on November 16, 2009
thank you for this recipe I love the way this bread look I will definitely try this recipe I have made sprouted bread before be it turn out hard . I made some sprouted flatbread today with flaxseed meal and whole wheat flour it turn out wonderful I can’t wait try tis recipe!!!
Arlys wrote on October 17, 2009
Susan you have inspired me to reignite my health with raw food. Thank you for your gifts of generosity and beauty by sharing all this wonderful information. (I live in MN also and needed a boost as the weather turns cold)
Arlys
Valerie wrote on February 17, 2009
I have just ordered my dehydrator, so I’ll definately try this one out. Sounds so good!
Kristen's Raw wrote on February 6, 2009
Looks and sounds heavenly! 🙂
Cheers,
Kristen
Gray wrote on February 3, 2009
cool bread